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There is something in me that likes to use every last bit of food – it takes skill, forethought, and lots of experience. It’s also a practice that grounds me and brings so much gratitude for what I have. The old adage, “Waste not, want not” has new meaning to me today.

I’m definitely not perfect but I’m making progress. The bit of extra time it takes to clean, dry, and roast pumpkin and squash seeds is worth the effort. I save seeds from all varieties – including butternut, acorn, spaghetti – they all taste fabulous when roasted. I’ve been cooking squash on a weekly basis, so save the seeds until I have a good amount to roast. After drying them, I leave them uncovered on a plate until I have enough to roast.

I make them differently each time, depending on my mood. Here I’m sharing a basic recipe that encourages creativity and a little experimentation on your part. My favorite mix is a blend of sweet, savory, and spicy, flavors like ancho chili, cinnamon, cardamom, cumin, salt, and pepper. I obviously omit the sugar, but you can add it if you want them sweeter.

Then, I mix them with some other nuts and dried fruit to make a trail mix. It’s a great healthy snack, and one that Joe loves to take in his lunch.

Preheat your oven to 375 degrees F. Line a baking sheet large enough to accommodate the seeds in a single layer with parchment paper.

Put the seeds in a medium bowl and toss them in just enough olive oil to coat them. Sprinkle with your spice blend, toss to coat, and transfer to prepared baking sheet. Bake for 10 minutes or so until they’ve almost reached the desired crispness, stirring every 5 minutes. Take them out a couple of minutes before you think they’re done – they’ll continue to cook once removed from the oven. Watch carefully because they cook quickly. Place baking sheet on wire rack to cool. Store in a mason jar.

I’ve thought about roasting the seeds several times this Fall as I’ve roasted and cubed and cooked pumpkins and squash and grimaced when I scooped every single seed into the trash. Thank you for this “how to” and your very kind insight toward gratitude.

I love roasted seeds. My only downfall is I tend to roast them while I’m doing other things (like making dinner) and I don’t time them, leaving it up to my memory to know when to remove them from the oven. More than once I’ve removed burnt, blackened seeds. Shame on me for not doing something as simple as turning on a timer!

I confess I’ve been feeding the squirrels my pumpkin seeds this year. They disappear rapidly and they leave more bird seeds for the birds! Yours look great though. I’ve been amazed how many seeds some of the sugar pumpkins have had this year, so you’ve probably had a lot to roast.

@Cara, It really depends on the quantity of seeds you have to toast. I don’t ever measure – I just put together flavors I like and then coat the seeds. I like cinnamon, ancho chili, cayenne, and cumin. You could use any flavors you like, then just toss the oiled seeds in the spice mix.

I used to think I couldn’t do things like this but really I was just worried I’d mess it up. It’s gotten to be quite fun for me and now instead of seeing something that doesn’t taste so great as a failure, I think about what I did and learn from it. This has helped me to be a much better cook.

I was just thinking about roasting seeds today. I roasted some kabocha seeds the other day and I’m planning on roasting some winter squash seeds today. I don’t have the patience to wash and dry them though. I roast them “dirty” after I scrape them out of the squash. It gives it more flavor, as well as an added texture.

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.